# Impact of Trophic Mode-Driven Chlorella Biomass on Vegan Food Emulsions: Exploring Structure and Functionality

## TL;DR

This study explores using microalgae like Chlorella to enhance vegan food emulsions, finding that they improve texture and nutritional value.

## Contribution

The novel use of autotrophic and heterotrophic Chlorella to modify emulsion properties and functional benefits in vegan foods.

## Key findings

- Hetero-Chlorella produces more structured emulsions with higher viscoelastic properties.
- Auto-Chlorella enhances emulsions with antioxidants and iron-rich nutritional claims.
- Both Chlorella types improve oil droplet size, firmness, and coloration of emulsions.

## Abstract

Aligning with sustainable green practices, this study examines the partial replacement of chickpea protein isolate with commercially available autotrophic Chlorella vulgaris (Auto-Chlorella) and heterotrophic Parachlorella kessleri (Hetero-Chlorella) to assess impacts on food emulsions’ properties and potential functional value. Rheology and texture analysis show that Chlorella biocompounds enhance emulsions by creating a synergistic network with chickpea proteins. The type of Chlorella used significantly influences emulsion characteristics due to differences in culture and processing conditions. Hetero-Chlorella contributed to more structured emulsions, revealed by higher values of the viscoelastic functions (G′, G″, and G0N), indicating a complex three-dimensional network (p < 0.05), while Auto-Chlorella excelled in augmenting dietary elements (p < 0.05), leading to emulsions rich in antioxidants and allowing for a ’rich in iron’ claim. Both types contribute to smaller oil droplet size, improved firmness, adhesiveness, and appealing coloration (p < 0.05). Preliminary findings on Vitamin B12 content suggest promising bioavailability potential. However, the nutritional density of Chlorella emphasizes the need for careful microbiological stability. Produced on a lab scale without preservatives, these emulsions highlight the need for preservation strategies in large-scale production. This research supports the potential for industrial microalgae-based mayonnaise, addressing consumer demand for innovation while prioritizing safety.